This WATERMELON SALSA is the greatest thing to meet a tortilla chip since the invention of guacamole.

This SIMPLE, scrumptious summer treat is satisfying all on its own too- just dish some into a bowl and eat with your favorite utensil. I’ve also been known to puree this concoction into a chilled summer soup! It offers just the right balance of flavors to satisfy a sophisticated palate, as well as promotes cooling -perfect on a hot summer day!

Watermelon Salsa

Prep Time: 15 mins
Yields: 6


  • 1 medium, seedless-watermelon, cubed into bite-sized pieces (about 6 cups)
  • 1 large red onion, diced
  • 1 can of black beans (search for BPA-free cans), rinsed
  • 1-bunch of mint, minced (say THAT 3 times fast!).
  • 2-3 jalapeños (to preference), diced


  1. Combine fresh ingredients into a large bowl and gently fold together.
  2. If time permits , I recommend allowing the flavors time to meld (about 10 minutes) before serving.
  3. Drain extra watermelon liquid every 20 minutes or so to stay crisp.
  4. Serve COLD and with your favorite corn chip or in a bowl.

Additional Info

Does not ‘keep’ well, I suggest making only in portions that you will consume THAT day.


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